Who’s ready for spring?! These Crabby Deviled Eggs With Tarragon Gremolata are perfect for an Easter, Mother’s Day, or any spring BBQ!
It’s time to get crabby with these Crabby Deviled Eggs With Tarragon Gremolata!
The weather has been so amazingly warm late. Like, today it surpassed 70 and it’s March 9th! That’s nuts. My daffodils even think it’s later in the spring than it is. Of course, it’s going to be in the 30’s with snow this weekend and they’re all going to die, but I guess that’s how the cookie crumbles!
Today I’m sharing a twist on a VERY classic spring dish, the deviled egg. I knew that deviled eggs had been around for a hot minute, but I didn’t realize HOW long. Like, at 1700’s long. They’re typically made with mayo, mustard, maybe some Worcestershire sauce, and a dash of paprika. The ones I’m sharing today still have a base of mayo, but be sure to use really good quality store bought mayo or make your own (it’s so easy and delicious, I swear.). I used mustard powder instead of yellow squeeze mustard and a bit of Old Bay seasoning. We can’t forget about the crab, though! I like to use lump crabmeat, but a blend would work just fine. NO IMITATION CRAB ALLOWED. Just don’t, okay. If you have a spring brunch or BBQ coming up, these are going to be such a hit. Just you wait and see.
Check out my other deviled egg recipes, Smoked Salmon Everything Deviled Eggs. ZOMG so good!
- 12 eggs
- ½ cup good quality or homemade mayonnaise
- 8 ounces crab meat, lump preferably
- ½ tsp Old Bay seasoning
- ½ tsp mustard powder
- 1 lemon, zested
- 3 tbsp finely chopped tarragon
- 3 garlic cloves, finely minced or grated
- sea salt and black pepper, to taste
- Place the eggs in a pot of salted water, and bring to a boil. Turn off heat, and allow the eggs to sit for 7-8 minutes.
- While the eggs are cooking, prepare the filling and gremolata.
- For the gremolata, combine lemon zest, chopped tarragon, and garlic in a small bowl. Set aside.
- Remove the eggs from the stove, pour out the hot water, and immediately submerge in an ice bath.
- Peel, and half the eggs lengthwise.
- Remove the egg yolks, and mash only half of them with the mayo. Discard or snack on the rest.
- Add the crabmeat to the yolk and mayonnaise mix and season with Old Bay seasoning and mustard powder.
- Taste and add salt and pepper if needed.
- Spoon the mix into the egg halves, and top each with about a ½ tsp gremolata.
- Serve cold.